Directions

In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, cinnamon, and salt. In a medium bowl, cream together the butter and granulated sugar. Add the milk and stir until fully incorporated. Pour the wet ingredients into the dry ingredients and mix to combine.

Step 3

Spoon the batter into a zip-top plastic bag and snip off one corner to pipe the batter into pan, filling each doughnut well halfway. Bake for 7–10 minutes, until doughnuts are golden-brown and puffy.

Step 4

Remove from pan and cool on a wire rack.

Step 5

For the glaze: In a medium bowl, whisk together confectioners’ sugar, milk, and vanilla until smooth. Dip cooled doughnuts into glaze and set back onto wire rack until glaze hardens.

Nutrition Information

Amount per serving

Calories

100

Total Fat

3g

Saturated Fat

2g

Cholesterol

10mg

Sodium

105mg

Total Carbohydrate

20g

Dietary Fiber

0g

Sugars

17g

Protein

0g

Recipe Information

Serves: 24

Ingredients

¾ cup sorghum flour

½ cup arrowroot starch

½ tsp. xanthan gum

1¼ tsp. baking powder

½ tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

5 Tbsp. butter

⅔ cup granulated sugar

⅔ cup plus 3 Tbsp. milk

2 cups confectioners’ sugar

¼ cup milk

1 tsp. vanilla

Directions

In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, cinnamon, and salt. In a medium bowl, cream together the butter and granulated sugar. Add the milk and stir until fully incorporated. Pour the wet ingredients into the dry ingredients and mix to combine.

Step 3

Spoon the batter into a zip-top plastic bag and snip off one corner to pipe the batter into pan, filling each doughnut well halfway. Bake for 7–10 minutes, until doughnuts are golden-brown and puffy.

Step 4

Remove from pan and cool on a wire rack.

Step 5

For the glaze: In a medium bowl, whisk together confectioners’ sugar, milk, and vanilla until smooth. Dip cooled doughnuts into glaze and set back onto wire rack until glaze hardens.